 there we go yeah cheese stretch yo what's going on everybody it is Andrew for the fun bros and I am here with my friend Channy and as you guys may know Manhattan has amazing food but it also can get really really expensive so to get your true value everybody knows that you got to go out to the borough so that's why today we are going on a food crawl around Elmhurst and Flushing Queens so we're gonna check out five of our favorite and most coolest venues that we could find between these two diverse neighborhoods. Exploring up these spots we're never around so I'm excited to show you guys but you haven't been here often you don't come enough. I come to Queens sometimes I do I know the food is really good I come here for it. Let's go. I'm here with one of the owners from Joju. My name is Julie so I'm with you in Joju. We wanted some other besides pork all the time. We brought local Gizu and we have Kuni Pork Belly. Two years ago I ate the Bun Meats and I was like I really like that the fries. Kimchi fries look at this runniness oh. But today I'm gonna be eating the bowl because bowls are like really popular now. Oh yeah and ours is like a rainbow so you'll see. It's a rainbow. Yeah rainbow. The lemongrass bowl. I like the taste of the yolk. The egg itself is like it's sauce. It kind of balances it out. Perfectly like pickled it's not too sour it's just I love it. Yeah I'm gonna hit up with the jalapeno sauce though. Okay that's all you I can't remember the spice. I thought Koreans eat spicy food. I know but my nose gets like all weird. I start drooling. You think bowls are the future? You think everybody's just gonna eat everything out of a bowl? Some people don't even like using utensils. I think burritos will stick around. Can we like wrap this up to go? Easy put a lid on it. On to our next spot. Okay we are outside of the second spot in Helmhurst right up the street on Broadway. And this is supposedly Andrew's favorite food. He won't stop talking about it all the way here. Poached chicken or rice. But this spot right here is Thai style so this is Kao Mun Gai. I'm here with Bobby from Kao Mun Gai. What's the main difference between the Singaporean style that a lot of people are used to and also the Thai style? The main difference in my mind. The sauce. More spicy. More tasty. Yeah I love this spot and I love this dish. I always think that there should be a spot like this in Manhattan. So Channy as you can see the spot specializes in chicken rice. Because there is only chicken and rice. It's not even different options. It's just how much of it do you want. Kao Mun Gai is a Thai version. Part of the Chinese sub-cuisine of Thailand because there are so many Chinese people in Thailand. Okay so we got the rice here. The rice is flavored with chicken stock. I want to dunk it in my soup. Yes I heard the soup is good with the rice. Yeah it's so hearty. I could eat this without the chicken. That's what some people have been saying. That the sauce and the rice are actually the main dish. And then the chicken is just a condiment. It's just a way to eat the sauce and the rice. That is moist. Really soft. It kind of like melts in my mouth. It tastes healthy doesn't it? It is. How do you tell apart the gizzard and the liver? So the liver looks a little bit more like a chocolate truffle. And then the gizzard is going to look more almost like a tendon or muscle. I'm going to pass. Take a little bit seriously. I can't bring you anywhere. For the longest time I thought gizzard was a fun whole. I used to get upset at my mom. Every time she said oh it's chicken I take a bite. It's butthole. Let me tell you this. Any little type of red color you see in Thai food is really spicy. That's going to kick your nose loose. Wow. Now we got to head out to... Flushing. Flushing. Let's go. You're back in your hometown about to eat some Korean food. So we're in front of a place called Sodam. It's called Sodamida. Which translates to that taste is lit. It's good. It's memorable. It's pleasurable. It's unique. Sodamida. Sodamida. Let's show you. Stretch. But here with us we got owner Abe. Abe. Thank you for being here. Cheese skillet. It's kimchi fried rice and a meat dish that's separated by a river of cheese. Over here we got... It's called the secret skillet. If that's a river of cheese this is an island of kimchi fried rice. And the water surrounding it is actually cheese and corn and egg. In Korea it's really popular to just have a corn and cheese and an egg separately. So I figured why not put it all together and put it into a dish. Trying to go in the direction of catering to a younger crowd going with a bit of a fusion. It's like a Korean take on food. Is it a full restaurant in Korea? It's actually we have a Korean food. It's everything. We're just appealing to everybody. Oh my god. Even the egg stretches. Oh my god. Do that. The egg is still running. Korean food we have so much spicy stuff that it's the cheese that kind of... I love this dish. There's like different bites to it. It's like fluffy egg and then you get the sweet corn and then there's like those chunks of grilled cheese that are like kind of stuck to the bottom. This used to be your block. How does it feel to be back right now? I feel nostalgic. Not much has changed. Stores maybe but the overall aesthetic generally the same. You know what I love about the skillet is that the skillet keeps the food hot. There we go. See? You doubted. You doubted. Korean food kind of resembles Mexican food in a way because you guys take a lot of the similar flavors like the kimchi flavor or the gochujang flavor but then you're able to flip it into so many different dishes. And even this area there's a good mix of Spanish people, Korean people and Chinese people. That's kind of what I liked about growing up here. Just felt very diverse. Check on things. You gotta have these. This is like a staple. I do that thing where I pull out one bone so I can eat it all as one piece. Wow. Wait, there's a bone in it. Oh. So damn good. I didn't mean to say it but it had to be said. We got two more spots to go so let's go check them out. Alright, we are here at Javaday Cafe. That is a hash brown wrap. I've never seen this before. And then here we have the breakfast quesadilla. Bell peppers. I see tomato. It's nice. Your soup. Good stuff. I'm gonna take a bite of this hash brown. There's egg, mushroom, sausage. It's so tasty. You know mushrooms is one of those things that I actually grew up hating. Yeah, I think a lot of kids don't like it. String beans too. I hated it but as you get older you start liking it. I would like to maybe issue an official apology to mushrooms and eggplants. Alright guys, that wraps it up here at Javaday. You guys should definitely check it out. We're about to go down and check out a spot called White Noise Coffee. And that's where we're gonna end off our crawl. Oh, okay. Chandy, we have eaten a lot of food. We are coming to the end where we are gonna end off with some nice dessert because I really need it. You always have room for dessert. There was like a recent study done where pretty much if your mind is focused on something that you want, your body will start to physically, literally make room for more food to get inside. With owner Vanessa. Vanessa, you have a really cool spot. Thank you. So basically I'm from, like one day I came to this neighborhood. It was pretty dark. I thought I needed a little bit of change. So here I am with my experience with what I think I can do and offer for the neighborhood. I wanted to really provide a change. Well, you want to make it accessible to everybody. Like, you know, there's not that many good coffee shops here. There's a lot of bakeries, but like maybe not people actually focusing on the coffee itself. Right, right. I mean, it's all very hands-on. So we care about each drink. Can we just talk about this Asahi bowl real quick? First of all, it's freezing. Like the bowl itself is so cold. That's nice. That's how you know it's good. You've got this cold dessert right here. Is an Asahi bowl breakfast or dessert? I would say breakfast. It's cold and sweet and refreshing. But it is dessert. It could be a dessert. Because this has Nutella drizzled all over it right here. Dessert, it has Nutella. That's it. Yeah. Man, this is called Off the Road. This is like a breakfast all in one because you've got banana, granola, pistachios. You have the blended Asahi, and then you have this, I think almond butter right here. Mmm, look at that. Wow, that's good. Between the Asahi berries that are blended and then this almond butter, it actually kind of gives you a peanut butter and jelly taste. No way. Yeah, get some of that. Peanut butter and jam of a berry. Yeah. I like this a lot. Mmm. You are in full and happy. I mean. Shout out to the latte art too. It's always interesting how they do latte art because they like pour the milk into a pattern. That sounds hard. Man, it's so good. Yo, Cheney, how come when you hold that up, you look like the Statue of Liberty? Black sesame and raw milk flavor. Wow, that's definitely different, yeah. That milk, it really tastes like, I know what they mean by raw milk flavor. It's not too sweet, so it doesn't taste like ice cream really, but it has almost like a slight, do you want to say cultured taste? Like a cheese almost? Tastes like soy milk. All right everybody, so that pretty much wraps up our Elmhurst to Flushing food crawl. We went from Broadway to Northern. What can you take away from this whole thing? I think overall this area is just growing. It's just becoming much more diverse. It's catering a lot of interesting foods. This dessert is really good. Like it's just, there's a lot more to expect. Queens is pretty much developing a bunch of its own restaurants that kind of give you that city feel without having to go to the city. Apartments too. But everybody in the comments below, let me know where else we should hit up and let me know if you thought this stuff was cool. Again, follow Cheney down below. We're out in New York City. And until next time, I'm out. Peace! That's the thing about these food crawls. It's like, it's tough because the first spots that you go to, you always end up eating more. And then as you go down the line, you eat less and less. It doesn't mean that the food is any less. It's just that literally I don't have any more space in my stomach.